Everyday Raw

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Contents Include: Smoothies and Juices Snacks Unbaked (Crackers and Breads) Spreads, Dips, and Sauces Starters Salads and Dressings Main Dishes Desserts Recipes Include: Key Lime Tartlets Pumpkin Pie with Thyme Pad Thai Tomato, Basil and Ricotta Pizza Blood Orange and Crispy Fennel Salad Blueberry Pancakes Raspberry Vanilla-Almond Granola Author Bio: Acclaimed chef Matthew Kenney is a restaurateur, caterer, and food writer. Matthew has been the chef and co-owner of Pure Food and Wine restaurant in NYC as well as the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show , The Food Network , as well as a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award.

Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.

Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. Matthew's passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney's Mediterranean Cooking.

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Update! Ice Cream Cone recipe directions (pg 134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp. Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef, Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! -- Publisher description Macadamia Feta CheeseMacadamia Red Pepper Cheese; Pineapple Mango Salsa; Black Olive Pesto; Lemon-Thyme Yogurt Sauce; Roasted Pepper Hummus with Lime; Chili; Sour Cream; Salads; Blue Green Salad; Spicy Almond Dressing; Seaweed Salad; Ginger-Miso Dressing; Potato Salad; Potato Salad Dressing; Creamy Sesame Dressing; Thai Salad; Creamy Thai Dressing; Tabbouleh; Sweet Miso Dressing; Blood Orange-Crispy Fennel Salad; Blood Orange Dressing; Larger Dishes; Tomato, Basil, and Ricotta Pizza; Mango Wraps; Portobello Fajitas; Pasta Primavera; Baked Macaroni and Cheese; Rosemary-Garlic Mashed Potatoes Chocolate-Ginger MacaroonsVanilla-Almond Macaroons; Super Goji-Cacao-Maca Bars; Almond Crumbs; Raw Chocolate Chip Cookies; Raw Chocolate Chips; Unbaked; Cumin Flatbread; Herb Crackers; Golden Tortilla Chips; Za'atar Flatbread; Bar-B-Que Crisps; Starters; Blueberry Pancakes; Eggplant Bacon; Cucumber-White Grape Gazpacho; Portobello Sausage; Tofu Scrambler; Sesame Cashew Dumplings; Miso Soup; Silken Tofu; Marinated Kalamata Olives; Savory Crepes; Spreads, Dips and Sauces; Chipotle Mayo; Red Chile-Pineapple Dipping Sauce; Sweet Chile-Lime Sauce; Macadamia Hummus; Salsa Fresca; Mango Guacamole Portobello SteaksSummer Rolls; Tomato Torta with Pesto and Macadamia Ricotta; Pad Thai; Desserts; Mocha Pudding; Vanilla Crème; Strawberry Tart; Agave Caramel; Mocha Glaze; Sweet Cacao Sauce; Coconut Crème Anglaise; Pumpkin Pie with Thyme; Lemon Macaroon Cheesecake Tartlet; Chocolate Hazelnut Tart; Chocolate Cookie Crumbs; Key Lime Tartlets; Vanilla Mint Flan; Frozen Goji Berry Soufflé; Maca-Cacao Truffles; Warm Fudge Brownie; Hot Fudge; Ice Cream; Mint Cacao Chip Ice Cream; Cherry Chip Ice Cream; Chocolate Pieces; Ice Cream Cones; Strawberry Sorbet; Creamsicles; Almond Gelato Introduction; My Philosophy; How to Use This Book; Everyday Handbook; Tools of the Trade; Key Products; Skill Set; Blended and Squeezed; The Blue Green; Immunity; Almond Milk; Brazil Nut Milk; Triple C; Chocolate-Cherry; Vanilla-E; The Classic; Banana Almond Butter Cup; Mango Raspberry; Mint Cacao Cooler; The Muscle; Best Smoothie; Raspberry-Agave Lemonade; Hot Ancho Cacao; Sweet Green Juice; Grapefruit Cleanser; Snacks; Citrus Maple Granola; Mixed Candied Nuts; Curried Cashews; Blueberry-Almond Granola Bar; Raspberry Vanilla-Almond Granola; Chili-Lime Macadamia Nuts Contains over one hundred recipes that use all raw ingredients, such as raw chocolate chip cookies, pineapple mango salsa, pasta primavera, vanilla mint flan, and others Banana Almond Butter Cup Ice CreamAlmond Butter Cup; Metric Conversion Chart